Distillery training day - October 10

This is hands-on whisky making, where you can learn some of the alchemical magic behind the creation of our beloved drams.

Head distiller Phil Townsend will complete a spirit run on the still, collecting the new make to move into casks, while cellar master Rod Berry will teach the science (and art!) behind whisky making, including how to run a pot still, the importance of cooling systems & when & how to make the cuts, with detailed analysis of samples, & training in the use of hydrometers & conversion tables. Along with making new whisky, we’ll also taste some casks to explore the colour, flavour & aroma changes over time.

Attendees will receive a detailed workbook to record their learnings, along with some of the new make made on the day & a certificate of participation.

The course will run from 7.30am - 4pm & includes a sit-down lunch at local restaurant, Angel Sussurri.

Tickets are $495 - just 20 tickets are available.

Email Rod to secure your place.

Premium Amblers’ annual party - October 10

Straight after our distillery training day, we’ll be welcoming our Premium Amblers (and friends!) for our annual party at the distillery.

Join Phil & Rod for a fun evening of delicious food, fine drams & great stories. Together we’ll  celebrate our great successes of 2026, including tasting our award-winning whiskies & voting the best Amber Lane dram of the year.

We’re planning a few special treats for this event, including tasting some of our contender casks for release in 2027. Our members will also get some special prices at this party - perfect to get ahead on your Christmas shopping!

This event is open to current Premium Amblers, their families and (close!) friends.

But you’ll have to RSVP to Rod to book your place - we can only squeeze in 60 people!